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Cuevitas Cantina & Grill Camarones Borrachos



  • 6 jumbo tiger prawns
  • 1 cup flour
  • 1/4 teaspoon chili powder or cayenne pepper (more or less to taste, use chili powder for milder dish)
  • Salt and pepper to taste
  • 1/4 cup Dos XX Mexican beer
  • Canola oil (enough oil to deep fry)
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  1. Heat a large wok or deep fryer with canola oil.
  2. Mix flour, chili powder, salt and pepper, and beer to make batter. Batter should be thick enough to stick to shrimp. Dip shrimp in batter.
  3. Deep fry until crisp.
  4. Serve with ranch dressing or spicy cocktail sauce.

Source: Mario Muniz Jr. - Cuevitas Cantina & Grill, Folsom, California


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